
Roasted Potato Salad with a Lemon Dill Vinaigrette (Vegan + Mayo-Free)
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
- Category: Recipes
- Method: Prep Now, Cook Later
Description
Extra virgin olive oil, fresh lemon juice, garlic, and dill are used to create a guilt-free side dish that’s jam-packed with flavor. Once you try this roasted version, regular old potato salad will seem bland in comparison. This dish can be served warm, cold or at room temperature. Every single bite is loaded with amazing flavor, making it an easy crowd-pleasing win for any occasion.
Ingredients
Roasted potatoes:
- 3 pounds red potatoes, cubed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon pepper
Salad:
- 1/3 cup lemon juice (about 1–2 large lemons)
- 1 tablespoon minced garlic
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon coconut palm sugar
- 1/4 teaspoon Himalayan pink salt
- 1/4 teaspoon pepper
- 1/2 cup fresh dill, loosely packed (divided)
- 1/3 cup extra virgin olive oil (mild flavored)
- 1/4 cup chopped green onions or scallions
- 1/4–1/2 teaspoon red pepper flakes (optional)
Instructions
Roasted potatoes:
- Preheat oven to 375 degrees. Prepare two large sheet pans by lining them with parchment paper. Spread cubed potatoes evenly on baking sheets. Drizzle each pan of potatoes with 1 tablespoon EVOO, 1/4 teaspoon salt and pepper. Use your hands to gently massage the EVOO, salt and pepper into the potatoes.
- Bake 40-50 minutes, until crispy. Flip potatoes once midway through bake time. Allow potatoes to cool completely before adding to salad.
Salad:
- Finely chop fresh dill. In a large bowl, whisk together lemon juice, garlic, vinegar, mustard, sugar, salt, pepper and half of dill. Gradually add EVOO, whisking to combine. (If you prefer a creamier dressing, blend with an immersion blender until smooth.)
- Toss potatoes in half the dressing. Chill for 2+ hours before serving (to allow the flavors to marry one another).
- Before serving, gently toss potato salad in remaining dill and dressing. Garnish with green onions and crushed red pepper. Enjoy!
Notes
Each serving is 1/2 cup of potato salad.
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
Substitutions
Swap 1 tablespoon of coconut palm sugar for 1 teaspoon of maple syrup.
Swap 1/4 cup chopped green onions or scallions for red or white onions.
Keywords: Roasted Potato Salad, Lemon Dill Vinaigrette
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